A sweet-tart apple purée, fennel seeds, and sharp Cheddar give crisp puff pastry straws big hits of flavor, both savory and sweet. The small holes of a box grater work best for grating the cheese; a rasp-style grater is too fine.
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This healthy dip uses avocado, rather than sour cream or mayonnaise, as a foundation, with just the right amount of vinegar and buttermilk to balance the fresh herbs. Pair it with pita chips, fresh-baked tortilla chips, or fresh vegetables for dipping.
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Salty almonds meet deep, dark chocolate in this festive party nibble. If you can’t find Spanish Marcona almonds, which are generally sold salted, use toasted blanched almonds and add a good pinch of salt to the brittle.
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I never tire of cooking beans. This dish is so quick and easy, preparing it will become second nature. A real treat served alongside your favorite specialty sausage.
I never tire of cooking beans. This dish is so quick and easy, preparing it will become second nature. A real treat served alongside your favorite specialty sausage.
Cavatappi resemble elongated elbow macaroni and are the perfect shape for this rich and creamy dish—the herbs, cheeses, and sliced artichoke hearts cling to the spirals. By using a combination of frozen artichoke hearts and fresh chives and mint, you can produce a fast and flavorful vegetarian meal in no time.
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Beans provide the creaminess in this healthier-than-you-think dip, which has a smoky, spicy kick. Serve it with fresh-baked corn tortilla chips, homemade pita chips, or fresh vegetables for dipping.
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In this riff on the classic French croque-madame (a toasted ham and cheese sandwich topped with béchamel and a fried egg), roasted fresh ham replaces the typical cured ham.
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With just a few seasonings rubbed on a day ahead, a slow-roasted fresh ham (that is, an uncured, unsmoked hind leg of a hog), becomes a juicy, fork-tender, and fragrant holiday centerpiece.
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In this delicious salad, the salty, buttery flavor of Gorgonzola dolce (a mild, slightly aged, spreadable type of Gorgonzola) mingles with the sweet, juicy pears. Slices of pancetta, baked until crisp, add texture and another savory note.
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Traditionally served in the South, spoonbread is a savory pudding-like dish that makes hearty breakfast fare (although it’s great for dinner, too). Here, it’s livened up with a dose of fresh herbs.
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Make this delicious yet simple salad just before serving, since the longer the mushrooms marinate, the more liquid they’ll release. Pair with roast chicken or broiled steak.
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Maple syrup adds a hint of sweetness that rounds out the mustard’s bite in this quick pan sauce. Not in the mood for chicken? Try it with pork chops instead.
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Barbara Lynch, chef-owner of No. 9 Park and six other Boston-area restaurants, has served this dish for years, originally inspired by the pickled pearl onions her mother served as an appetizer on toothpicks. One of her favorite suppliers for fresh produce is farmer Chris Kurth of Siena Farms in Sudbury, Massachussets.
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Sweet, toasted pistachios and cumin give these chops a Middle-Eastern twist. Because rib chops are so small, they cook under the broiler in almost no time.
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Making puff pastry from scratch is time-consuming, but there’s nothing as gratifying as seeing those myriad light-as-air, buttery layers on your beef Wellington and knowing that you created them. When you fold the tablet of butter into the dough, the consistency of the butter should be same as the dough’s—this ensures that they roll out evenly and that the butter doesn’t break through the dough.
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Charred bell peppers make a velvety base for the Mediterranean flavors of feta, dill and garlic in this tasty, good-for-you dip. Serve it with whole-grain pita wedges or toasted baguette slices brushed with olive oil and rubbed with garlic.
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This is a very simple, rich dish with a terrific crispy duck skin and nutty butter garnish on top. Duck cracklings are made from the leftover skin after dressing a duck. Ask your butcher if he will sell you just the skin, or buy a duck or duck breasts and save the meat for another use. Alternatievly, you can substitute crisped pancetta for the cracklings.
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